Another delicious recipe suitable for vegans/vegetarians. It is not only popular for afternoon tea in Turkey but it makes a great ‘meze’ (appetiser) too.
- 1 cup red lentils
- 1 cup fine bulgur
- 1 medium onion
- A half bunch of parsley
- 2 branches of spring onions
- 1 teaspoon of paprika paste (if you cant find this it is also ok to use red crashed peppers for taste)
- 1 teaspoon of tomato paste
- 6 spoons of olive oil
- 2.5 cups of water
- After washing the lentils transfer them to a pot and add 2.5 cups of water. Let them boil on low heat, stirring occasionally.
- Wash the bulgur and stir in lentils and set the pot aside closing the lid. They should sit there about half hour until the bulgur nicely softens.
- Chop your onion into small cubes and stir them in olive oil on low heat a few minutes. Add paprika and tomato paste, stir another 2 more minutes. Add cumin and salt to season.
- On your chopping board chop parsley and spring onions finely.
- Transfer all your ingredients to the pot where your mixture of lentil and bulgur cooled off and mix gently.
- At this point you might prefer adding some lemon juice or pomegranate sauce for a slight bitter taste
- Shape your lentils on your damped hands to balls (walnut size would be a good size) and line them on your serving place. You may lay a few leaves of lettuce on the bottom of the plate for presentation or like me you may set them aside with a few slices of lemons as traditionally they are eaten wrapped in lettuce with a dash of lemon.